Preparation

Bring a pan of water to the boil, slice the lime and add to the water. Season the fillets and steam over the boiling water in a covered bamboo basket for around 8 minutes. Peel the Jerusalem artichoke and cut into small pieces. Cook in salted water until soft and drain. Mash and combine with the sunflower seeds, goji berries and parsley. Serve the fillets on the purée and garnish with herbs, freshly grated rind of lime and sunflower oil.